“The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.” - by Sabbath D.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat oven to 450 degrees F (230 degrees C).
- Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Nutrition
Amount Per Serving (4 total)
- Calories
- 139 cal
- 7%
- Fat
- 13.7 g
- 21%
- Carbs
- 4.2 g
- 1%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"This is great. I used one zucchini and one yellow squash and tossed in a few nice quartered mushrooms for texture. With 5-7 minutes left on the roasting time I threw in a nice handful of grape tomat..." See moreoes for color. Lovely presentation and delicious."
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